Rice Salad

Cucumbers, peeled, seeded, and diced
Tomatoes, seeded and diced
Raisins
Bell peppers (green and/or red), diced
Frozen corn
Frozen green peas
Chopped green olives
Chopped parsley
Olive oil
Lemon juice
Salt and pepper, to taste

Put cucumbers, tomatoes, bell peppers, and raisins in a bowl. Sprinkle some salt, sugar, and black pepper on top and let marinate to draw the moisture out, about ˝ hour or more. Drain.
Boil or steam corn and green peas. Once cooked, refresh corn and peas under cold water.
Combine the cucumber, tomatoes, peppers, raisins, corn, peas, and an equal amount of cooked rice (preferably still warm). Add olives, parsley, olive oil, lemon juice, salt, and pepper. Mix well and adjust the seasonings.

Note: cooked millet can be substituted for the rice. Also, you can add other veggies to your taste.